Directions

Dissolve yeast in warm water.

Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.

Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.

Most Helpful Positive Review

Mar 17, 2004

This sounds very much like the Swedish rye bread I loved as a child and have been trying to find. For the information of those reviewers who downrated the recipe because it was light and sweet: one doesn't EXPECT Swedish rye bread to be dense and heavy like pumpernickel or Jewish rye - it's a softer, sweeter rye, and in its own way just as delicious (some think more delicious than) as the heavier, more typical, ryes. I think the reviewers who found it too sweet and light just aren't familiar with Swedish rye bread. Each type has its place. I will be trying this one.

Most Helpful Critical Review

Jan 28, 2003

I was extremely disappointed in this recipe. My family and I prefer breads with a fair amount of texture and a good crust on them; this bread is quite soft and very sweet. Not withstanding the three cups of rye flour, it had barely any rye flavor! I suppose kids who like Wonder Bread might like this bread -- but if you're used to artisinal type breads, stay away from this recipe.

Oh my! I love this bread. It is sweet enough and light enough that my kids enjoy it. Dense enough and dark enough that my *white bread hater" friends love it but not too dense either. Not at all dry. Not difficult at all but the rye bread flour was tough to find in my area. Otherwise, 5 thumbs up!

I just browsed through the several recipes on this board for Swedish rye bread, and this particular recipe is the closest to the recipe that my Swedish mother used (from what I can recall. My wife has been making the bread for us for the past several years after being taught how by my mother. It is part of our Christmas tradition. I did note that one reviewer said the bread was "too sweet" for sandwiches--yes, but that is not the end purpose for Swedish rye. On Christmas morning, we have at my house the breakfast that I have had every Christmas of my 65 years--pork sausage with cream gravy over Swedish rye!

I scaled this for 12 servings - threw it all in my breadmaker - and was the hit of the smorgasbord! It is a delightful bread, the flavor reminiscent of my childhood. My family loves it! And this rye bread makes the best toast known to mankind.

this is awesome bread; i've been making this very recipe for about a decade now (about to make some more for thxgiving) and it's a hit with everyone (well, except for an ex german boyfriend to whom rye was supposed to be dark and bitter). i do add a bit of caraway, fennel and orange zest, but just because i love that combo in rye. to all those who diss this bread as being too sweet & un-rye, well each country has their own version, and sweden's happens to be on the light and sweeter side. having lived there for a couple of yrs, i can attest to the fact that this recipe is quite bang-on for that region of the world. and once it loses its superfreshness it makes amAzing buttery toast!

I rarely make a recipe exactly as printed. Characteristically, I made some changes to this recipe, but it was a fantastic base. I used active dry yeast instead (2 1/4 tsp for each fresh yeast cake). I also used white whole grain flour and substituted 1/2 cup whole grain oat flour for some of the wheat flour. I also added a tablespoon of wheat gluten because whole grains tend to produce less elasticity. I'll probably increase the amount of rye flour next time and substitute agave nectar for the brown sugar (to lower the glycemic impact). This was an excellent and easy recipe.

I have not yet made this particular recipe, but I am sure it is exactly what I am looking for. Therefore, I rated it in advance. If I think differently after I make it, I will re-rate. I grew up on this bread and everyone in this part of the country (upper Michigan) is always looking for a good, sweet, rye bread. Not easy to find! Yes, it is awesome toasted and for the sandwich part??? I have found that it makes great ham sandwiches. I always try to find sweet rye bread around Christmas because it is so good with ham. I use a small amount of mustard and for some reason American sliced, processed cheese works very well and I usually don't like that cheese much. It just goes good with this bread and ham. For those who can't get cake yeast, use 1 1/2 packets of dry active yeast, or about 3 1/3 tsp. of dry active yeast. Just proof the yeast in the warm water before adding to dry ingredients. Thanks for the recipe.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.